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One Pan Creamy Mushroom Chicken with Rice

One pan creamy mushroom chicken with rice simmers in a 12-inch deep skillet until the rice is tender and the chicken reaches 165°F. Heavy cream and Parmesan make the rice rich and creamy, with browned cremini mushrooms in every serving.
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Prep Time 10 minutes
Cook Time 36 minutes
standing time 5 minutes
Total Time 51 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 lb chicken thighs boneless, skinless
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 8 oz cremini mushrooms sliced
  • 1 yellow onion small, diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1.5 cups long-grain white rice
  • 2.25 cups low-sodium chicken broth
  • 0.5 cup heavy cream
  • 0.33 cup Parmesan cheese grated

Equipment

  • 1 12-inch deep skillet with a tight-fitting lid

Method
 

  1. Pat the chicken dry.
  2. Season the chicken with 3/4 teaspoon of the salt and the pepper.
  3. Heat the oil in a 12-inch deep skillet with a tight-fitting lid over medium-high heat.
  4. Brown the chicken for 3 to 4 minutes per side, then transfer it to a plate.
  5. Add the mushrooms to the skillet and cook for 5 to 7 minutes, stirring occasionally, until browned.
  6. Add the onion and cook for 3 minutes.
  7. Stir in the garlic and thyme for 30 seconds.
  8. Add the rice and stir for 1 minute.
  9. Pour in the broth and remaining 1/4 teaspoon salt, scraping up any browned bits.
  10. Bring the mixture to a boil.
  11. Nestle the chicken and any juices into the rice.
  12. Cover the skillet and reduce the heat to low.
  13. Simmer for 18 to 22 minutes, until the rice is tender and the chicken registers 165°F in the thickest part.
  14. Transfer the chicken to a plate.
  15. Stir the cream and Parmesan into the rice until creamy.
  16. Return the chicken to the skillet.
  17. Cover and let stand off the heat for 5 minutes before serving.

Notes

For best results, check that the chicken registers 165°F in the thickest part. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the rice may soften when reheated. For a dairy-free variation, use unsweetened coconut cream and omit the Parmesan.